👩🏻🍳about 20 feijoas, 3 eggs, 200 g sugar, 80 g butter, melted (I used salted butter, if you use normal butter add a pinch of salt to the mixture), 200 g self raising flour and a drop of pure vanilla essence.
Cut the feijoas in two halves and remove the flesh with a teaspoon. Set aside. Beat the eggs and sugar first until the mixture is pale yellow, then add the butter and, little by little the flour. End with vanilla. Stop beating and fold in the feijoas. Pour into a greased or lined baking tin (20cm is good) and bake at 180℃ for about 45 mins (until a toothpick inserted into the centre of the cake comes out clean). Tip upside-down on a serving plate while still hot, the feijoas tend to go to the bottom so I keep the cake upside down to have them at the top. Dust with icing sugar and let it cool down completely before serving (so that the base of the cake will flatten nicely). Yum with cream or mascarpone!
Cut the feijoas in two halves and remove the flesh with a teaspoon. Set aside. Beat the eggs and sugar first until the mixture is pale yellow, then add the butter and, little by little the flour. End with vanilla. Stop beating and fold in the feijoas. Pour into a greased or lined baking tin (20cm is good) and bake at 180℃ for about 45 mins (until a toothpick inserted into the centre of the cake comes out clean). Tip upside-down on a serving plate while still hot, the feijoas tend to go to the bottom so I keep the cake upside down to have them at the top. Dust with icing sugar and let it cool down completely before serving (so that the base of the cake will flatten nicely). Yum with cream or mascarpone!
Also, did you know that you can eat feijoa flowers too? Find out more here
Photos and Recipes by Alessandra Zecchini ©
